Thai Green Curry Paste

Thai Green Curry Paste
Photo by Grace Parisi

Green curry paste is traditionally made in a mortar and pestle, using fresh chiles and lots of aromatic lemongrass, galangal, and shrimp paste. If you don’t want a super spicy curry paste, remove all the seeds from the chiles. Freeze any leftover curry paste in 2-tablespoon lumps – an ice cube tray is perfect!

Thai Green Curry Paste | Sitka Salmon Shares


  • 8 small Thai bird chiles, stemmed and finely chopped
  • 3 (6-inch) long, mild green chiles, stemmed, seeded, and finely chopped
  • 3 large garlic cloves, crushed
  • 1 large shallot, finely chopped
  • 2 stalks lemongrass, tender inner bulb from the bottom 4 inches, finely chopped
  • 1 1/2-inch piece galangal or ginger, peeled and finely chopped
  • 2 Makrut lime leaves, finely chopped
  • 2 tablespoons finely chopped cilantro (leaves, stems, and roots if attached)
  • 1/2 tablespoon shrimp paste (or 1 tablespoon Asian fish sauce)
  • 1 teaspoons ground coriander
  • 1 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1 tablespoons peanut or other mild-flavored vegetable oil


Make the curry paste

Using a large mortar and pestle or food processor, combine all of the ingredients except the oil and pound or process until coarsely puréed. Add the oil and pound or process until a fairly smooth paste forms. Use right away or freeze for up to 3 months. 

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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